Bring a large pot of salted water to a boil; cook angel hair pasta per package instructions. Rinse and drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook asparagus, shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with salt and black pepper; add to the skillet and cook until done, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss angel hair pasta, shrimp, and parsley in the butter mixture until coated.

I LOVE your shrimp dishes!! This looks fantastic!! And your post had me interested and laughing the whole time. L-U-V those bowls. They are super cute! And the part about the wine had me dying because, yup; that would be me to! Oh, and seeing the asparagus, garlic and red pepper flakes sizzling up in the pan is making me hungry!! It’s dinner time right now for me, so pull up a chair, and serve me up some of this yumminess because I’m coming over!!! 😉

Hahaha! We are almost alike. I love TJ Maxx too, but I breeze past the exercise clothes (shame on me!) straight to the kitchen stuff! And, I find the most fun stuff there! 🙂 Have a wonderful weekend Christin!